Smoking a pork shoulder to me is like cooking a turkey. It's really good, relatively easy to cook but unless you're feeding an army what the heck do you do with all that leftover meat? It's one reason why I haven't cooked an entire pork butt in over a year. I tend to have the butcher slice them into thick steaks that I cook a lot like pork ribs.
At any rate, Mrs. Trout was wanting to cook something for a friend and I said let's just do some pulled pork, eat some and give the rest away. So I went to the butcher and got a nice 9# hunk. I usually tie mine up so when the connective tissue starts to render the thing doesn't begin to fall apart.
After an overnight salt brine, for pork I like to season the Malcolm Reed way in layers. I have a POG mixer I keep that consists of 3 parts coarse ground pepper, 2 part granulated garlic and 1 part granulated onion powder. That gets liberally applied followed by his Killer Hogs BBQ seasoning. I love the color it leaves the meat and promotes a real nice bark....
I had a lot to do on this particular day and didn't have time to babysit a long cook so I threw it on the pellet cooker at 250* and basically went about my business. Seems like pork butts and pellets are a match made in heaven. It was my intent to let it go full term without wrapping, got it on about 10 am.
Except for checking it twice and giving it a good spritz with apple cider vinegar and orange juice, I did just that, let it go. Here it is at about the 2 hours mark looking good.....
Unfortunately, as always, it got to be about 8 PM and the sucker was stuck in a proverbial stall at about 183*. It was Sunday night and Troutman needed his sleep so I threw it into an aluminum foil pan with the remaining spritz and covered it up tightly to push through the stall.
That did the trick and about an hour or so later I pulled it at 203*, rested it for an hour or so and tore it apart. It's now midnight and I'm bagging up several pounds to give to friends with droopy eyes and thinking I should have gotten up earlier. So here's the pulled result, came out great ....
So ho hum, just another pulled pork post. Well I pose the question again, what in the world do you do with all this meat? So let's have some fun. Go ahead and post what you normally do with the stuff, with pix if you have them. For instance, BRic did a cleaver and delicious looking Pork Parfait with some of his, how do you utilize yours ????
Perhaps it's just a simple loaded baked potato ....
or a little more adventurous with some pulled pork tacos .....
...of course there's always that ubiquitous delight, the pulled pork sandwich. Here was my lunch the other day in front of my computer with a heaping pile of veggie slaw....delicious .....
So come on, show me what you got. Make this a pulled-pork-a-thon, let's have a little fun ..... what do you do with all that meat ???
Troutman Steve is outta here ......
At any rate, Mrs. Trout was wanting to cook something for a friend and I said let's just do some pulled pork, eat some and give the rest away. So I went to the butcher and got a nice 9# hunk. I usually tie mine up so when the connective tissue starts to render the thing doesn't begin to fall apart.
After an overnight salt brine, for pork I like to season the Malcolm Reed way in layers. I have a POG mixer I keep that consists of 3 parts coarse ground pepper, 2 part granulated garlic and 1 part granulated onion powder. That gets liberally applied followed by his Killer Hogs BBQ seasoning. I love the color it leaves the meat and promotes a real nice bark....
I had a lot to do on this particular day and didn't have time to babysit a long cook so I threw it on the pellet cooker at 250* and basically went about my business. Seems like pork butts and pellets are a match made in heaven. It was my intent to let it go full term without wrapping, got it on about 10 am.
Except for checking it twice and giving it a good spritz with apple cider vinegar and orange juice, I did just that, let it go. Here it is at about the 2 hours mark looking good.....
Unfortunately, as always, it got to be about 8 PM and the sucker was stuck in a proverbial stall at about 183*. It was Sunday night and Troutman needed his sleep so I threw it into an aluminum foil pan with the remaining spritz and covered it up tightly to push through the stall.
That did the trick and about an hour or so later I pulled it at 203*, rested it for an hour or so and tore it apart. It's now midnight and I'm bagging up several pounds to give to friends with droopy eyes and thinking I should have gotten up earlier. So here's the pulled result, came out great ....
So ho hum, just another pulled pork post. Well I pose the question again, what in the world do you do with all this meat? So let's have some fun. Go ahead and post what you normally do with the stuff, with pix if you have them. For instance, BRic did a cleaver and delicious looking Pork Parfait with some of his, how do you utilize yours ????
Perhaps it's just a simple loaded baked potato ....
or a little more adventurous with some pulled pork tacos .....
...of course there's always that ubiquitous delight, the pulled pork sandwich. Here was my lunch the other day in front of my computer with a heaping pile of veggie slaw....delicious .....
So come on, show me what you got. Make this a pulled-pork-a-thon, let's have a little fun ..... what do you do with all that meat ???
Troutman Steve is outta here ......
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